Notes about Recipes in this book

• Rotisserie chicken beans (aka the only thing that Tyler Kord would eat if left to his own devices)

  • Jviney on January 23, 2020

    This was really good! The lime juice and Cholula hot sauce set it apart from your standard chicken soup in my opinion, although my husband had little lime juice and no hot sauce and loved it. The house smelled amazing all afternoon, Rancho Gordo cassoulet beans were lovely in it.

  • Ladyberd on October 25, 2023

    Comfort on a chilly day. This is super easy. The lime and a little Tabasco made it pop.

  • kkmatti on March 24, 2026

    This was a bit bland. I’m a huge fan of Kord’s sandwich book so I had high expectations for this. The best thing about this recipe is the beans, of which there are far too few. The instructions for making basic chicken stock are unnecessarily complicated.

• Broiled chicken thighs with plum tomatoes & garlic

  • foodgloriousfood on April 07, 2022

    I doubled this recipe for a family dinner and even so the chicken was ready before the recommended 45mins. I then removed the chicken before putting the tomatoes under the broiler (recipe recommended broiling all together but my chicken was already perfectly crispy) The broiled tomatoes cooked in the chicken fat with the fish sauce and white wine vinegar is incredible! I use cherry tomatoes and add heaps more than the recipe calls for and you will be glad of that because the tomato schmaltz smeared on crusty bread is to die for!

• Spiced chicken schnitzel

  • ethedens on December 19, 2023

    Very good. Would make again.

• Farfalle with chicken, broccoli & all of the herbs

  • Jviney on December 31, 2023

    This one wasn’t for me. The herbs were overwhelming and three tsp of salt made it too salty. It felt like the pasta and chicken got lost in all the chopped herbs.

• Grilled chicken with pickled blueberry salad

  • julesamomof2 on June 01, 2020

    This was delish and really pretty on the plate as well. Also much easier to pull together, as long as you prep the blueberries ahead of time. I did marinate the chicken in some olive oil and lemon juice for a few hours to add some additional flavor. This one is company - worthy.

• Roasted drumsticks with Brussels sprouts, fennel and jalapeño

  • DFarnham on January 12, 2021

    This was good, super easy. A couple of notes: Made this twice. Using thighs, not drumsticks. The salt feels like a lot but necessary to make a nice crisp skin. Because thighs take a little longer, I started them skin-side down then flipped them half-way. Need to watch brussels so they don't burn due to longer cook time. The second time I added a sprinkling of Aleppo pepper to the thighs. Delicious and satisfying dinner.

• Pan-seared chicken thighs with newfangled sauce

  • Elastigirl4570 on June 05, 2026

    Flavour and texture of this dish was fantastic. I substituted kabocha for butternut squash

• Speedy chicken chili

  • averythingcooks on February 02, 2020

    I'm not sure what it was but I did not like the texture of this chili. I hand cut the thighs into pretty small chunks (certainly between 1/4 & 1/2 inch) as directed. The "sauce" was silky & rich and - yes - I did add corn and black beans (as I usually do re: chili). I make (and love) lots of different chicken chilies but I just don't think I liked the texture of the little chunks of chicken thigh. I will certainly make the sauce again....maybe with a ground beef / sausage base next time.

• Citrus roast chicken with pan gravy & sides

  • Renkai on April 26, 2025

    Luckily I realized stuffing 2 lbs of citrus into a 4 lb chicken wasn’t going to work after zesting 1 lb. Even only 1 lb the chicken was overflowing. Moist chicken though. I had it with roasted sweet potatoes and a green salad.

• Chicken toast with buttery apple jam

  • zacharyzachary on July 01, 2024

    This recipe is bonkers, yet it somehow works. My wife loved this, and my kids even ate it. Doubling the apple jam recipe would be a good idea, because it’s super good on crackers.

• Chicken & black-eyed pea stew with smoked paprika

  • wkhull on January 09, 2023

    If I cooked a chicken thigh on high heat on my stove for 7-10 minutes it would be blackened/potentially combust. If you have one of those stove tops, try medium heat and check at 5 minutes. I also do not know what planet/altitude dry BEPs cook in 45 minutes. Aim for 1 1/2 hours and be pleasantly surprised if they finish earlier. I subbed canned tomatoes, increased the peanut butter, and added mushrooms and sweet potatoes. At the end I shredded the chicken into the stew and wish I had removed the skin to make it healthier. (I did not rate this recipe since I made so many changes.)

• Creamy chicken baked pasta with cabbage

  • DFarnham on August 19, 2021

    Tasty and simple. We recently lost our dear old pooch, and have been quite grief-stricken. I found this recipe randomly, in the chapter "chicken to eat when you are sad." I am still incredibly sad, but this is definitely a recipe that does not take a lot of brain power, and the result was delicious. Exactly what we were looking for. Definite keeper.

• Eat Your Books by Jenny Hartin

  Kord's recipes are guaranteed to transform your poultry game.

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• Food52

  60+ totally not-boring ways to cook chicken, with something for just about everyone.

  Full review